Gravy de champiñones ecuatoriano

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, Gravy de champiñones ecuatoriano. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

Gravy de champiñones ecuatoriano is one of the most favored of recent trending meals in the world. It's easy, it is quick, it tastes delicious. It's enjoyed by millions daily. Gravy de champiñones ecuatoriano is something which I have loved my entire life. They're nice and they look wonderful.

Many things affect the quality of taste from Gravy de champiñones ecuatoriano, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gravy de champiñones ecuatoriano delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Gravy de champiñones ecuatoriano is 6 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Gravy de champiñones ecuatoriano estimated approx 30 minutos.

To begin with this recipe, we have to first prepare a few ingredients. You can cook Gravy de champiñones ecuatoriano using 6 ingredients and 7 steps. Here is how you cook it.

Champiñones salteados con bacon ahumado y caldo de res, espesados con harina, ideales para acompañar unas chuletas fritas.

Ingredients and spices that need to be Make ready to make Gravy de champiñones ecuatoriano:

1. 1/2 LIBRA CHAMPIÑONES PICADOS
2. 6 TIRAS BACON AHUMADO PICADO EN TROSOS PEQUEÑOS ( NO IMPORTA LA MARKA)
3. 1 CEBOLLA BLANCA MEDIANA PICADA MUY FINO
4. 1/4 TAZA VINO ROJO
5. 1 TAZA CALDO DE RES
6. 1 CDA HARINA

Instructions to make to make Gravy de champiñones ecuatoriano

1. PRECALENTAMOS UNA SARTEN AMPLIA Y PONEMOS EL BACON A FREIR, NO ES NECESARIO ACEITE. UNA VEZ FRITO EN BACON RETIRAMOS DEL SARTEN Y RESERVAMOS.
2. EN LA MISMA GRASA DEL BACON SOFREIMOS LA CEBOLLA PICADA HASTA QUE ESTE TOTALMENTE TRANSPARENTE, UNA VEZ ESTA ESTE LISTA , AGREGAMOS LOS CHAMPIÑONES Y SALTEAMOS POR 2 MINUTOS.
3. LUEGO, AGREGAMOS UNA CUCHARADA DE HARINA Y MEZCLAMOS BIEN HASTA QUE SE INCORPORE, DEJAMOS COCINAR EL HARINA A FUEGO MUY BAJO PO 2 MINUTOS.
4. PROCEDEMOS A PONER EL VINO Y LA TAZA DE CALDO DE RES,
5. DEJAMOS QUE SE REDUZCA EL LIQUIDO HASTA QUE ESTE CREMOSO, OJO, NO TIENE QUE QUEDAR MUY CREMA (PASTA) NI MUY LIQUIDO.
6. POR ULTIMO PONEMOS EL BACON PREVIAMENTE FRITO, CALIFICAMOS SABORES, SAL Y LISTO.
7. YA PUEDEN DISFRUTARLO CON UNAS RICAS CHULETAS FRITAS O CARNE ASADA O POLLO ETC.

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